I love this chicken korma because it delivers restaurant-style flavor in just 30 minutes. The blend of garam masala, cumin, turmeric, and coriander fills the kitchen with warmth, while the sauce stays silky from the combination of yogurt, coconut cream, and cream. It’s one of my go-to curries when I want something impressive but stress-free. The recipe is flexible, too—I can use almond flour or nut butter to add richness, or skip it for a lighter version.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 Tbsp light olive oil or vegetable oil
1 large yellow onion, finely chopped
1 ½ lbs chicken breast, tenderloin, or trimmed thighs, cut into bite-size pieces
4 garlic cloves, minced
2 tsp minced ginger (about a 1-inch piece)
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
½ tsp ground turmeric
½ tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper
2 Tbsp tomato paste
½ cup plain full-fat Greek yogurt
½ cup canned coconut milk (use the cream from the top)
¼ cup almond flour, or 2 Tbsp almond butter or cashew butter (optional)
1 tsp granulated sugar
¼ cup heavy whipping cream
¼ cup fresh cilantro, chopped (for garnish)
Directions
I heat the oil in a large skillet over medium heat, then add the chopped onions. I sauté them for about 5 minutes until they become soft and golden.
I add the chicken pieces to the skillet and cook them for another 5 minutes, just until they’re no longer pink on the outside.
Next, I stir in the minced garlic, ginger, garam masala, cumin, coriander, chili powder, turmeric, salt, pepper, and tomato paste. I cook this mixture for 2 minutes, stirring constantly until everything is well-coated and fragrant.
I pour in the yogurt, coconut cream, almond flour (or nut butter), and sugar. I stir it all together and bring it to a light boil, then lower the heat to a simmer. I let it cook uncovered for 8–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
I stir in the heavy cream, simmer it briefly again, then remove the skillet from the heat. I taste and adjust the seasoning—usually adding another ¼ teaspoon of salt.
I serve the korma over warm white rice and top it with chopped cilantro.
Servings and timing
This recipe makes 6 servings and comes together in about 30 minutes total—10 minutes of prep and 20 minutes of cooking. It’s a quick dinner that doesn’t sacrifice flavor.
Variations
Sometimes I use boneless chicken thighs for extra juiciness.
If I want it spicier, I add a pinch of cayenne or more chili powder.
I’ve made it with cashew butter instead of almond flour for a richer, nutty flavor.
For a lighter dish, I skip the cream and just use coconut milk.
I also like to serve it with naan or roti instead of rice for a change.
Storage/Reheating
I store any leftover chicken korma in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat, adding a splash of water or cream if the sauce thickens too much. It also reheats well in the microwave, covered loosely, in 30-second intervals.
FAQs
Can I make this chicken korma ahead of time?
Yes, I often make it a day ahead. The flavors deepen as it rests, making it even more delicious the next day.
Can I freeze chicken korma?
I can freeze it in a freezer-safe container for up to 2 months. When ready to eat, I thaw it in the fridge overnight and reheat gently on the stove.
Can I use low-fat yogurt?
I’ve tried it with low-fat yogurt, but I prefer full-fat for a creamier texture. If using low-fat, I make sure to stir it in slowly over low heat to prevent curdling.
What can I use instead of almond flour?
I substitute almond flour with cashew butter or almond butter. If I need a nut-free version, I simply leave it out—the sauce still turns out creamy.
What should I serve with chicken korma?
I usually serve it with basmati rice, but it also pairs beautifully with naan, roti, or even cauliflower rice if I’m keeping things low-carb.
Conclusion
This chicken korma is one of those dishes that always satisfies—I love how the spices, yogurt, and coconut cream come together to create a sauce that’s rich without being heavy. It’s quick enough for weeknights but feels special enough for guests. When I’m craving something cozy, flavorful, and comforting, this korma always hits the spot.
This creamy Chicken Korma recipe is rich with Indian spices, tender chicken, and a coconut yogurt sauce. Serve over rice for a flavorful, comforting dinner.
Ingredients
2 Tbsp light olive oil or vegetable oil
1 large yellow onion, finely chopped
1 ½ lbs chicken breast, tenderloins, or thighs, cut into bite-size pieces
4 garlic cloves, minced
2 tsp minced ginger (about 1-inch piece)
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
½ tsp ground turmeric
½ tsp fine sea salt (plus more to taste)
¼ tsp freshly ground black pepper
2 Tbsp tomato paste
½ cup plain Greek yogurt (preferably full-fat)
½ cup canned coconut milk (use cream on top, do not shake)
¼ cup almond flour (or 2 Tbsp almond or cashew butter, optional)
1 tsp granulated sugar
¼ cup heavy whipping cream
¼ cup fresh cilantro, chopped (for garnish)
Instructions
Sauté Onions: Heat oil in a large skillet over medium heat. Add onions and cook until soft and golden, about 5 minutes.
Add Chicken: Add chicken pieces and sauté until no longer pink on the outside, about 5 minutes.
Build Flavor: Add garlic, ginger, garam masala, cumin, coriander, chili powder, turmeric, salt, pepper, and tomato paste. Cook, stirring constantly, for 2 minutes until fragrant.
Make the Sauce: Stir in Greek yogurt, coconut cream, almond flour (or nut butter), and sugar. Bring to a light boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.
Finish: Stir in heavy cream, bring back to a simmer, then remove from heat. Season with more salt if needed.
Serve: Spoon over white rice and garnish with chopped cilantro.
Notes
For coconut milk: Don’t shake the can before opening to easily scoop the thick coconut cream for a richer sauce.
Optional nut additions (almond or cashew butter) enhance texture and flavor but can be omitted for a nut-free version.
Adjust heat level with more or less chili powder based on your spice preference.
